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Easy Make-Ahead Carrot and Chickpea Salad with Dill and Pumpkin Seeds
Ingredients
  • 1/2 pound dried chickpeas (garbanzo beans), soaked overnight in cold salted water at room temperature
  • 1 bay leaf
  • 1 carrot, cut into 3-inch segments
  • 1 onion, split in half
  • 1 stalk celery, cut into 3-inch segments
  • Kosher Salt
  • 1/2 cup pepitas
  • 1 large carrot, peeled and grated on the large holes of a box grater or in a food processor fitted with a grating attachment
  • 1 medium clove garlic, finely minced
  • 1/4 cup extra-virgin olive oil
  • 1 1/2 tablespoons sherry vinegar
  • 1/2 cup chopped fresh dill leaves
  • Freshly ground black pepper
Steps
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